The reality that i am even eating any variation of an Egg Salad right now is a sign that those are extraordinary and alarming times. I don’t recognise what’s gotten into me – i am getting a longing for Egg Salad approximately once each five to eight years, so even with out the newish addition of avocado, this become already sort of a huge deal.

however then I went and used mashed avocado for the base in preference to mayo.

now not due to the fact I don’t love mayo – I truly do love mayo and i can take care of the judgement. more because I felt a touch peer strain from Instagram and some of my preferred blogs who've gone before me with this recipe. The avocado-egg electricity blend appears to be on every crevice of the net. Poached egg and avocado toast – sincerely. I’m there, all day every day. however avocado egg salad? That’s going to require greater of a bounce from me. I needed to reflect onconsideration on it for a few years first.

nowadays I stand right here to inform you that I’ve taken that soar – I’ve leveled up my avocado-egg-electricity-mixture game to include Avocado Egg Salad – and my oh my. IT DOES not DISAPPOINT. It silky-easy, creamy-dreamy scrumptious.

I want (want) zip in all of the ingredients in my lifestyles, so I went wayyy heavy at the lemon juice, and i additionally were given a little competitive with the dill addition because dill tastes like the nice elements of summer to me. each very strong decisions. #humblebrag

All in all, i finished up with an egg salad scenario this is very subsequent level. Very no longer-egg-salady, for those of you who're like me and think you don’t like egg salad.


  • Prep Time: 10 minutes  
  • Cook Time: 10 minutes


Avocado Egg Salad – no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.


  1. 2 avocados
  2. 8 eggs
  3. a handful of dill
  4. a handful of parsley
  5. juice of one lemon
  6. a pinch of salt
  7. a drizzle of olive oil (as needed).


  1. Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
  2. Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
  3. Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.